10 chicken legs skin on
gluten-free flour, tapioca starch, coconut flour or cornstarch
gluten-free breadcrumbs/ crushed crackers (not rice crackers)/ gluten-free cornflakes/ground almonds or other ground nuts
olive, avocado or sunflower oil
Optional: add oregano or basil to crumb mixture and ground pepper to flour mixture
Sprinkle salt on chicken. Let stand half an hour. Put flour on one plate, beaten eggs with a bit of salt in a shallow flat bottom bowl and breadcrumbs on another plate. Dredge the chicken in flour, then roll in egg and dip in crumbs. Place chicken legs on generously greased baking dish or cookie sheet. Bake at 375º F. for 45min to about 1 hour or until chicken is cooked. Flip chicken periodically so it browns on all sides.
Variation: this can be used to “bread” fish or slices of chicken breast to create chicken fingers. For a grain-less version use tapioca starch, egg and ground nuts to coat the fish.